This easy banana chocolate chip snack cake is fluffy, moist and full of chocolate chips! It’s whole wheat and naturally sweetened and makes a great sweet treat any time of day!
Happy Friday, friends! I hope you’ve had a good week, but you’ll have to excuse me if I’m an emotional mess today.
M had her preschool graduation last night. Cue the tears.
I literally started crying as soon as she started walking down the aisle. They sang a song, went back out while the next class sang and came back in with graduation caps on, tassels and all. Oh the tears.
She’s been with some of the friends in her preschool class since they were 3-4 months old. We’ve grown up with these families, navigated the world of parenting together. And now it’s time to say goodbye.
I tried not to bawl uncontrollably because M still doesn’t understand that she won’t have any of her same friends in her class come kindergarten in the fall; they’re all going to different schools. It will be an adjustment for sure.
Sniffle, sniffle.
The best cure for feeling like time is flying by? Slowing down to savor it.
And we are – we’ve got a beach vacation next week and I’m so excited to lounge in the sun, chase my little ones in the sand, splash in the ocean and just drink in summer.
(I’m definitely making bourbon slush, too, so I’ll literally be drinking in summer ;))
I’m also packing some overnight oatmeal jars and some of today’s banana chocolate chip snack cake to have ready-to-go breakfasts and snacks on hand next week. Gives us more time in the sun!
Cake, of course, is a dessert. Snack cake, however, is an anytime kind of affair. Breakfast, late morning, post-lunch, after dinner – anytime you need it!
It’s moist and fluffy and sweet and just the right hint of banana. It’s also got plenty of chocolate chips scattered throughout so you get a bit of gooey chocolate with every bite.
I have discovered I have zero self-control around this snack cake.
I had three for breakfast one day a couple of weeks ago. And um, that was after I ate breakfast. They were the small squares at least.
OK, not true. They were the super big ones. #horribleliar
A few notes on this banana chocolate chip snack cake:
- I have tried this with less honey and fewer chocolate chips and it just wasn’t sweet enough. The recipe below is perfectly indulgent but still decently healthy.
- I’ve also tried this using butter or substituting applesauce in its place. Both turn out really good (though of course the butter adds a bit more richness) in case you need that substitution to make this dairy free or vegan.
- After these are cooked and cooled, they can be kept, covered, at room temperature for up to 2 days. After that, I keep them in the fridge (for another 2-3 days) or freeze them. You can pop them straight into the microwave to warm up for a quick breakfast or snack on the go.
M says it’s time to eat! 👆 And the preschool graduate gets what she wants this week!
I hope you give these a try, whatever the time of day. And I’ll be stopping in with a couple of recipes next week, while we get our beach week on.
Have a wonderful weekend, and enjoy!
XO,
Kathryn
P.S. I made a new video to show you how easy this snack cake is to make!
This whole wheat, naturally sweetened snack cake hits the spot ANY time of day! Extras can be kept, covered, at room temperature for up to 2 days. After that, store them in the fridge (for another 2-3 days) or freeze them. You can pop them straight from the fridge or freezer into the microwave to warm up for a quick breakfast on the go.Banana chocolate chip snack cake
Ingredients
Instructions
Notes
Nutrition Information:
Yield:
9
Serving Size:
1
Amount Per Serving:
Calories: 304Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 15mgSodium: 194mgCarbohydrates: 50gFiber: 5gSugar: 25gProtein: 5g
Rebecca @ Strength and Sunshine says
Time really does FLY by, haha! It’s insane…I feel like I was just graduating preschool….okay…maybe not that far back π Haha!
Kathryn says
Blink and it’s gone, right Rebecca?! Hope you have a great weekend π
Dawn @ Girl Heart Food says
I know what you mean! Time goes soooo fast. A year goes by and I wonder where in the heck it went! Congratulations to your little girl, though! So exciting that you have a vacay planned…always nice to have something to look forward to, isn’t it? These snack cakes look delicious, Kathryn. Love that they are on the healthier side. Pinning! Have a lovely weekend π
Kathryn says
Thanks Dawn! Hope you have a wonderful weekend! XO
rachel @ atheltic avocado says
Oh wow this looks delicious! So thick and dense, just the way I like it! Can’t go wrong with banana either π
Kathryn says
They do bake up nice and big π Thanks Rachel!
Kelli says
Looks so yummy and filling!
Kathryn says
They are! Thanks Kelli!
Elaine @ Flavour and Savour says
Love that sweet little hand in the photo! Savour those moments. It’ll be high school grad before you know it!
Kathryn says
I totally believe you!
Tara | Treble in the Kitchen says
The flavors in this cake sound amazing. Banana and chocolate FTW!
Kathryn says
Thanks Tara! Banana and chocolate definitely go so well together π
[email protected] says
Congrats to M and hope you all have fun on your beach vaca! Drink a bourbon slush for me please. Also, I’ll take a whole snack cake for myself π
Kathryn says
I’ll drink a couple for you Karrie π
Jenny says
You say “easy” and “breakfast” and I say “done.” Made these with my 4 year old today. Yum!! I bet these would also be great preschool snacks. Have you ever tried substituting some raisins in place of the full cup of chocolate? I might try half and half next time, just to see… I cut the chocolate chips back to about 3/4 cups and it’s wonderful.
Kathryn says
Haha, I hear ya Jenny! So glad you all enjoyed this snack cake! I haven’t substituted raisins but I think that’s a great idea – would love to hear if you try it! (You may also like my oatmeal raisin breakfast cookies: http://www.familyfoodonthetable.com/oatmeal-raisin-breakfast-cookies/)
Stefanie says
I just made this this afternoon and it was a total hit! Now my entire kitchen smells like yummy banana! Thank you so much for the recipe! I subbed the flour with oat flour and I added about 1/4 of honey and used mainly raisins instead of chocolate chips (trying to be healthy haha}. I canβt wait to try out your other recipes!!
Kathryn says
I’m so happy to hear you loved it Stefanie! And I like the sound of your healthier swaps – I’ll have to try that next time π
Mia says
I don’t know what went wrong but even after 40+ minutes of baking it was still batter in the middle. Delicious, but gooey.. Any thoughts?
Kathryn Doherty says
Hi Mia! I’m not sure what might have happened either! If you used the measurements and ingredients as listed (and if your oven is working properly), it should not have taken that long to bake – and certainly shouldn’t have been still gooey in the middle after 40 minutes. I’m sorry it didn’t turn out, but hopefully you’ll have better luck next time! π